MORMON MUFFINS
This is how we make bran muffins in Utah. Make this the night before and all you will need to do is scoop and bake. I added spices to the original recipe.
Provided by Elaine
Categories Bread Quick Bread Recipes Muffin Recipes
Time 8h40m
Yield 60
Number Of Ingredients 15
Steps:
- Combine boiling water and baking soda together in a large bowl. Let cool slightly.
- Stir flour, buttermilk, bran cereal, bran flakes, walnuts, sugar, oil, butter, eggs, cinnamon, salt, ginger, and nutmeg into water-baking soda mixture until just combined. Cover bowl with plastic wrap and refrigerate muffin batter for at least 8 hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease 60 muffin cups or line with paper muffin liners.
- Pour batter into prepared muffin cups 1/2 full.
- Bake muffins in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 114.1 calories, Carbohydrate 14.8 g, Cholesterol 17.1 mg, Fat 5.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 198.1 mg, Sugar 4.8 g
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Manha Videos
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier choice than traditional muffins.
Jubayer Khan
[email protected]These muffins are a great way to start the day. They're filling and satisfying, and they give me energy for the morning.
Subhan Mureed
[email protected]I'm not a baker, but these muffins turned out great. They're so simple to make and taste like they came from a bakery.
John Tesfaye
[email protected]These muffins freeze well, so I often make a double batch and freeze half for later.
Lm ovi Hossein
[email protected]I've made these muffins with different variations, such as adding nuts, berries, or even shredded carrots. They're always delicious.
rochelle
[email protected]These muffins are so easy to make. I love that I can just mix everything together and pop them in the oven.
Saad Good
[email protected]I love the streusel topping on these muffins. It adds a delightful crunch and sweetness.
Donkingbaloch Donkingbaloch
[email protected]I've tried several zucchini muffin recipes, but this one is by far the best. The muffins are moist, fluffy, and have a perfect amount of sweetness.
Najmtalil 1993
[email protected]These muffins are a great way to use up leftover zucchini. They're also a great make-ahead breakfast or snack.
Kris Fellows
[email protected]I'm not a huge fan of zucchini, but these muffins are an exception. They're so moist and flavorful that I forget all about the zucchini.
Leonel Bustillos
[email protected]I made these muffins for a potluck, and they were a huge success. Everyone loved them!
M Main
[email protected]These muffins are a great way to sneak some veggies into your kids' diet. They're so delicious that they won't even notice the zucchini.
Ghazi Ok
[email protected]I've made these muffins several times now, and they're always a hit. They're perfect for breakfast, lunch, or a snack. I love that they're healthy and filling.
Theresa Oboti
[email protected]Easy to make and delicious! I used fresh zucchini from my garden, and they turned out perfectly. My family loved them.
Paz Nativ
[email protected]I was skeptical about the combination of chocolate chips and zucchini, but these muffins proved me wrong. They're incredibly moist and flavorful. The zucchini adds a subtle sweetness and moisture, while the chocolate chips provide a rich, decadent co
Saima Amjad
[email protected]These muffins are delightful! They're moist, fluffy, and have a fantastic crumb. The streusel topping adds a delightful crunch and sweetness. I'll definitely be making these again!